Cranberry White Chocolate Muffins

Patti Jones

By
@patticake1057

I made these for our Farm Fair Culinary Competition two weeks ago. This won 1st Prize in the Breads/Muffins category. These were made with NJ grown cranberries. I froze them in November of last year for this competition. I thawed the berries before using. I hope you enjoy these yummy muffins! I am sure glad the judges did!


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Serves:

16-18 muffins

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 Tbsp
butter, softened
1/2 c
granulated sugar
1/2 c
brown sugar, light
1 c
milk
1 large
egg
2 c
all purpose flour
1 Tbsp
baking powder
1/4 tsp
salt
1 c
fresh cranberries
3/4 c
vanilla/white chocolate chips

Directions Step-By-Step

1
Preheat oven to 400 degrees
Grease cupcake pans or line with cupcake papers. If using the tins only, grease well.
Note: These tend to stick a bit due to the white chips.
2
Beat together the butter and sugars until creamy, about 2 minutes. With the mixer on low, add the egg, the milk and vanilla until combined. DO NOT OVERMIX THE BATTER!
3
Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
4
By hand, fold in the the cranberries and white chips.
Fill the muffin tins 3/4 full.
Note: I used fresh, not frozen berries.
5
Bake at 400 degrees 18-20 minutes.
Watch carefully as these will bake quickly and burn quickly due to the white chips.
6
Enjoy!

About this Recipe

Main Ingredient: Fruit
Regional Style: American